Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders

Yazarlar

  • İzlem Cansu Taşoyan Hacettepe University Food Engineering Department Ankara Turkey
  • Elif Turabi Yolacaner 1Department of Food Engineering, Hacettepe University, 06100 Ankara https://orcid.org/0000-0001-6300-8921

DOI:

https://doi.org/10.24925/turjaf.v11i2.246-257.5444

Anahtar Kelimeler:

Soybean- powder- milk chocolate- functional properties- sensory analysis

Özet

Soybean is a nutritious crop commonly used for food enrichment due to its rich nutritional content and valuable functional characteristics. Soy products and also soymilk are potential ingredients for substitution of milk powder in food products with respect to providing high nutritious quality, lowering production cost and being an alternative for vegan and vegetarian diets. In this study, soymilk powder and soy protein isolate were added to milk chocolate to obtain a functional food product. Some chemical, physical and functional properties of powder ingredients were determined. Soymilk powder was found to have 44.43 % protein, 18.14 % fat and 6.06 % ash content. According to the chemical analysis, inactivation of 99.1 % for LOX-1, 100 % for LOX-3 and 98.5 % for trypsin inhibitors was achieved by heat treatment of 98 °C for 20 minutes. Functionality of chocolates was evaluated in terms of total phenolic content and total antioxidant capacity. The results were significantly higher than the literature data. Considering all results in terms of functionality, it can be stated that soymilk powder and soy protein isolate can be added to milk chocolate in order to obtain a functional food product.

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Yayınlanmış

2023-02-28

Nasıl Atıf Yapılır

Taşoyan, İzlem C., & Turabi Yolacaner, E. (2023). Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 11(2), 246–257. https://doi.org/10.24925/turjaf.v11i2.246-257.5444

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